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These Gluten Free Oatmeal Raisin Cookies are perfectly soft, chewy, and delicious. They’re made with the perfect combination of cinnamon, chocolate, raisins, and hearty oats.

overhead shot of a pile of oatmeal raisin cookies on a white plate.

Oatmeal Raisin Cookies with Chocolate Chips

Oatmeal raisin cookies are one of my all time favorites. I mean, they’re like a snack and a dessert all in one thanks to the hearty oats, right?!

These Gluten Free Oatmeal Raisin Cookies are so good. They’re infused with cinnamon flavor and loaded with chewy raisins and sweet chocolate chips.

These cookies also come together with just 10 minutes of prep and 15 minutes of baking time. Enjoy one (or a few) of these warm with a glass of almond milk. It doesn’t get better than that!

Ingredients Needed

  • Butter – you can also use coconut oil for a dairy-free option.
  • Coconut Sugar – I love to avoid refined sugars with organic coconut sugar.
  • Eggs – binds everything together so the cookies can hold their shape.
  • Vanilla Extract – adds flavor depth and warmth.
  • Applesauce – adds moisture and more natural sweetness.
  • Rolled Oats – you’ll grind some up to make a homemade oat flour and leave some whole for that perfect chewy texture.
  • Almond Flour – mixed with the homemade oat flour to create the perfect gluten-free flour blend.
  • Baking Powder and Baking Soda – gives the cookies a little lift so they aren’t too dense.
  • Salt – cuts the sweetness and enhances flavor.
  • Cinnamon – adds a layer of sweet spice to the cookies.
  • Mix-Ins – a combination of chocolate chips and raisins adds the perfect texture to the cookies.

How to Make Gluten-Free Oatmeal Raisin Cookies

These gluten-free oatmeal cookies come together with just 10 minutes of prep!

  1. Combine the wet ingredients: Using an electric mixer, cream butter and sugar until smooth. Add in eggs and vanilla and combine, then stir in applesauce.
  2. Mix the dry ingredients: In a food processor, pulse 1 cup of oats until they are a coarse grind. Add the oat flour, whole oats, almond flour, baking powder, baking soda, salt, and cinnamon to the wet ingredients and mix.
  3. Add the mix-ins: Fold in the chocolate chips and raisins until evenly distributed.
  4. Roll and bake: Roll the dough into 1.5″ balls, gently flatten on a baking sheet, then bake for 12-15 minutes.
overhead of gluten free oatmeal chocolate chip cookies on a baking sheet.

Why Are My Gluten-Free Cookies Falling Apart?

As with any cookies, the key to cookies that hold their shape is the right ratio of wet and dry ingredients. Over-measuring the dry ingredients can result in cookies that fall apart.

To make sure this doesn’t happen, I recommend spooning the almond flour into a measuring cup, then gently leveling it off with your finger. This prevents it from getting too packed in.

Additionally, cookies can fall apart if there are too many mix-ins. Add in 1/3 cup of chocolate chips and 1/3 cup of raisins, but no more than that.

Why Do My Oatmeal Raisin Cookies Get Hard?

If your cookies came out too hard, they are likely over-baked.

I recommend taking them out of the oven as soon as the edges start to brown. The centers may still look slightly underdone, but they will set up as they cool.

Are Raisin Oatmeal Cookies Healthy?

Oatmeal raisin cookies are still cookies, so I wouldn’t necessarily label them a health food.

However, these particular cookies are gluten-free and refined sugar-free. Oats also contain a number of vitamins and nutrients.

Everything in moderation, right?

three oatmeal cookies stacked.

Tips and Notes

  • Line the baking sheet. Lining the baking sheet with either parchment paper or a silicone baking mat prevents the bottoms of the cookies from burning and/or sticking.
  • Portion the dough evenly. Rolling the dough into 1.5″ balls is the perfect size for these cookies. Make sure they’re all roughly the same size so they cook at the same rate.
  • Press them down. These oatmeal cookies won’t spread as much as some cookies, so I always gently pat them down on the baking sheet to give them their cookie shape.
  • Make them dairy-free. You can make your cookies dairy-free simply by swapping the butter out for coconut oil.

How to Store

These oatmeal raisin cookies will last in an airtight container at room temperature for up to 1 week. They can also be stored in the freezer for up to 2 months.

When you’re ready to serve again, thaw the cookies at room temperature if frozen or warm in the microwave.

Close up on Oatmeal Raisin Cookie with chocolate chips

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Gluten-Free Oatmeal Raisin Cookies | Lexi's Clean Kitchen

Gluten Free Oatmeal Raisin Cookies

5 from 1 vote
These Gluten Free Oatmeal Raisin Cookies are perfectly soft, chewy, and delicious. They're made with the perfect combination of cinnamon, chocolate, raisins, and hearty oats.
Servings 2 dozen
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1/2 cup butter softened (can substitute coconut oil)
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened applesauce
  • 2 cups rolled oats divided
  • 1 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of fine sea salt
  • 1/2 teaspoon cinnamon
  • 1/3 cup chocolate chips
  • 1/3 cup raisins


  • Preheat oven to 350ºF and line a baking sheet with parchment paper or a silpat.
  • With an electric mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes.
  • Add in eggs and vanilla and cream together until combined. Add the applesauce and beat for 1 minute until the mixture is smooth.
  • In a food processor, pulse 1 cup until they are a course grind.
  • Add the ground and remaining oats, almond flour, baking powder, baking soda, salt, and cinnamon to the mixing bowl and mix in.
  • Fold in the chocolate chips and raisins.
  • Roll into 1.5" balls and gently pat down on baking sheet.
  • Bake for about 12-15 minutes.
  • Let cool on a cooling rack and serve!


Pictures updated April, 2017.


Calories: 100kcalCarbohydrates: 11.2gProtein: 1.5gFat: 5.9gSaturated Fat: 3gCholesterol: 23mgSodium: 35mgFiber: 0.8g
Course: Dessert
Cuisine: Gluten-free, paleo-friendly
Author: Lexi

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  1. Hello! I LOVE your recipes and want to try this one. Quick question, have you or has anyone ever subbed something like maple syrup for the sugar in a recipe? That sounds really tasty to me but I don’t know if it will work. Thank you!

  2. I have made these several times and i just made them again and the dough is crumbly and does nothing when I try to bake it. Is it because I used melted butter? Would love to salvage the dough…..any suggestions?

  3. The first time I made these they were amazing. The second time delicious but totally fell apart. What did I do wrong?

  4. Hi, I just found your blog after doing a search for healthy oatmeal cookies. We made these tonight and they turned out well. Thank you! Off to check your other recipes now.

  5. I just wanted you to know that I use your site (literally) every day. Your muffins have made my family so happy and your pancakes can’t be beat. You are truly a master of healthy baking. I can’t wait to try every recipe on here! Thank you for sharing your talents with the world!!

  6. I saw the same mistake regarding sugar being in two places in the recipe.
    I mixed it with the butter – the cookies were yummy but not very sweet.
    How did other make them?
    and thanks Lexi for such a great recipe!

  7. You mention the coconut sugar in two separate steps. Which is the best way? Creaming with butter, or adding to dry ingredients?

  8. 7 months preggo and HAD to have oatmeal raisin cookies. These were PERFECT.

    I have made several other of your recipes as well. You have a gift. Thank you for sharing it!

  9. Also i didn’t have applesauce. So I swapped the applesauce for trader joes whipping cream. It shined through in taste and smell.

  10. Amazing. Seriously the best cookies I’ve ever made. I forgot to ground the oats. So at the end before I baked the dough, I stuck an immersion blender into the dough to partially purée the dough. They turned out so airy and amazingly lacy. Added pecans I upped the cinnamon and sea salt big time. Reminded me of ghirardeli square sea salt chocolate chip cookies. Wow. Make sure they’re toasty colored befor taking then out of the oven

  11. Hi! I’m super excited to try these this weekend, but I have a question. I have Bob’s red mill almond flour/meal. I was wondering if I could use this instead and if I should forego the grounds oats if I do? Thanks!

  12. Hi Lexi!! Love, love, love this recipe. Thank you! I have one question for you. Would you happen to know how many calories one cookie would be?

  13. Hi Lexi!! Love, love, love this recipe. Thank you! I have one question for you. Would you happen to know how many calories one cookie would be?

  14. Love love love these cookies….I used the coconut oil instead of the butter and just dark chocolate chips and no raisins. Soo delish. Gave me that chocolate sweet fix that I needed and didn’t feel guilty. Thanks for the awesome recipes. I love to bake and didn’t want to stop baking in order to get healthy and lose weight so it makes me really happy when I find recipes like this.

  15. Love your recipes!

    Just wanted to mention that you forgot to add where to add the “almond flour”, even though it’s clear that you put it with the other dry ingredients (:

  16. Delicious cookies! Thanks for the recipe! Can’t wait to share them at my daughter’s 2nd birthday party tomorrow!

  17. Hi Lexi.
    Your recipes are amazing! I have been following you on Facebook and sharing hour link with my friends! Thank you!

    I have a question about the oatmeal raisen cookies. My 6 year old daughter has a tree nut allergy and therefore limits my use of almond flour. What is a good substitute?

    Thanks again!

    1. I am so happy you are here Anna! Thank you for sharing. You can use any flour you’d like (or any you have on hand)!